Ingredients

• 4 medium Japanese eggplants or 2 medium regular eggplants, cut into ½" dice
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons grapeseed or canola oil
• ½ cup Black Bean-Garlic Sauce (see below)
• 1 pound flank steak, cut diagonally into 1/4-inch slices

Procedure

1. Place the eggplant on a baking sheet and season with salt and pepper. Set aside for 5 minutes.
2. Heat a wok or large sauté pan over high heat. Add 1 tablespoon of the oil and swirl to coat the pan. Add the eggplant and stir-fry until the eggplant is cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the eggplant to paper towels and drain.
3. Return the wok to high heat, add the remaining tablespoon of oil, and swirl to coat the pan. Add the Black Bean-Garlic Sauce and the beef and stir-fry until the meat is cooked through, about 1 minute.
4. Return the eggplant to the wok and heat through, mixing thoroughly. Correct the seasoning with salt and pepper and serve immediately.

Black Bean-Garlic Sauce - Makes about 3 cups

Ingredients

• 1 cup grapeseed oil or canola oil
• 1/3 cup fermented black beans, roughly chopped
• ½ cup minced garlic
• ½ cup peeled and minced fresh ginger
• 2 bunches of scallions, white and green parts, sliced 1/8 inch thick
• 1 tablespoon sambal oelek or hot red pepper sauce
• ½ cup Shaoxing rice wine or dry sherry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Procedure

1. Heat a wok or large sauté pan over high heat. Add ¼ cup of the oil and swirl to coat the pan. Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
2. Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes. Add the salt and pepper.
3. Remove the mixture from the heat and allow it to cool. Transfer half of the mixture to a blender and purée it at high speed while adding the remaining ¾ cup of oil. Stir the purée back into the remaining mixture and cool completely. Use or store (lasts 2 weeks refrigerated)